Roast Beef with Yorkshire Puddings Recipe

Roast Beef with Yorkshire Puddings

Serves: 6

Preparation: 30 minutes

Cooking Time: 100 minutes

For the vegetables:
3 red onions, peeled
8 carrots, peeled
3 peppers (orange, red and yellow)
2 cloves garlic, unpeeledFor the crust:
4 anchovy fillets from a tin, drained and soaked in a little milk (to reduce saltiness)
120g pot The Co-operative Irresistible Summer kiss tomatoes, drained
2 cloves garlic, peeled and crushed
30ml beef stockFor the beef:
2 tbsp sunflower or vegetable oil
1.8kg The Co-operative topside beef (take out of the fridge at least 30 minutes before roasting)
2-3 tbsp horseradish sauceYorkshire puddings for four people:
3 oz / 75g plain white flour, sifted
1 egg, whole
3 fl oz / 75ml milk, at room temperature
2 fl oz / 55ml of warm water
Salt and pepper, to season

Depending on your preference cook a well done joint for 1hour 40 mins, a medium joint for 1 hour 30 minutes and a rarer joint for 1 hour 20 minutes.
Preheat the oven to 220°C/fan 200°C/Gas 7. Cut the red onions in half and into wedges. Cut the carrots in half lengthways and then cut each half diagonally into chunks. Cut the peppers in half, scoop out the seeds and slice into similar sized pieces to the carrots. Set aside with the garlic cloves.
To make the crust, take the anchovies out of the milk, finely chop with the tomatoes and mix in a bowl with the garlic. Set aside.
Heat the oil in a heavy-based frying pan and sear the beef so that it is lightly browned all over.
Reduce the oven to 190°C/fan 170°C/Gas 5. Place the beef in a roasting tin and roast for 30 minutes. Brush the meat with the horseradish sauce and spread the crust over. Scatter the vegetables around the beef and put back into the oven for the remaining cooking time (see above).
When the beef is cooked, place it on a board, cover loosely with foil and leave to rest.

Yorkshire puddings:

Take a large mixing bowl and sift the plain white flour into it. Next make a well, crack the whole egg into it and beat, making sure you incorporate all of the flour into the mixture. Gradually add the milk, water and salt and pepper, and whisk until you have a smooth, lump-free mixture. The batter mixture can be set aside for up to 12 hours in the fridge or it can be used immediately.
Thoroughly heat some beef dripping, duck/goose fat or vegetable oil in a roasting tin or in muffin trays, then pour the batter into the sizzling hot fat and put in the oven for around 25 minutes at 220°C, gas mark 7, or until the mixture has risen, is golden brown and beautifully crispy.